Pumpkin Muffins

September 27, 2016

Ghosts and goblins and plenty of ghost walks fill our October days and nights. This is the time of year at our house our way of eating switches from Salads and light grilled foods to stews and “heavier” dinners. Also this time of year baking is something I look forward to.

Below is our October recipe taken from the book, Amish Cooking, Plain and Hearty at the tour center.

Pumpkin Muffins

3 1/3 cups of flour

2 teaspoons baking soda

3 cups of sugar

1 teaspoon of salt

1 teaspoon of nutmeg and cinnamon

¼ teaspoon of ginger

1 cup of oil

4 eggs

2/3 cup of water

2 cups of canned pumpkin

Preheat oven to 350 degrees. In a large bowl, mix the dry ingredients well/ Then add the vegetable oil, eggs, water and pumpkin. Prepare muffin tins with

Muffin liners or grease and dust with flour. Fill muffin tins until they are three-quarters full and bake at 350 degrees for 20-30 minutes or until a toothpick inserted